In a pot of boiling water, cook the rice according to the instructions on the package. Once cooked, drain any excess water and cover with a lid to keep warm. Season with salt to taste.
In a bowl, mix the chicken, paprika, garlic powder, cumin, salt and pepper.
Preheat the oven broiler on low.
Heat 1/2 of the oil in a saucepan over medium heat. Sauté the chicken until cooked through and no longer pink. Remove the chicken from the pan and set aside. Add the remaining oil along with the onions, peppers to the pan and sauté until soft, about 5-6 minutes. Add in the tomatoes and garlic and sauté for 2-3 minutes more.
Add the chicken back to the pan and top with cheese. Place under the broiler until the cheese is melted.
In a bowl, mix together the sour cream and chipotle
Place the rice in a bowl and top with black beans, chicken mixture, and avocado. Season with salt, pepper. Drizzle with sour cream mixture or serve on the side. Garnish with cilantro. Serve with chips.